HAROLDS CHICKEN & ICE BAR

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks. CDI- Paper towels placed at hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lids, dishes in back dish storage area in need of cleaning. CDI- Dishes taken to be washed. -REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer heavily soiled with food debris. CDI- Thermometer cleaned.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed containers of slaw without dates. Observed container of salsa without date. Observed milk expired, 9/18/26. CDI- Milk and salsa voluntarily discarded. Flaws dated for date prepared. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at steam table heavily scored and stained. Replace/ resurface. 4-501.11 Maintain equipment in good repair. Observed handle of prep top unit broken off. Get repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed all food equipment throughout in need of cleaning (fryers, steam table, cold drawers, grill, prep tops, walk in cooler shelves, flour bins...) -REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at dish pit spray arm. Observed back of toilet (where water plumbing system is) in women’s restroom broken.Get fixed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles in walk in cooler, broken paneling inside of walk in cooler, Peeling cove base at WIC, broken light and light shield in WIC, wall damage outside WIC. Observed rusted shelving in WIC. -REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall near dish pit area in need of cleaning. Observed floors in walk in cooler/ over and around equipment in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bucket of egg wash that was stored over lettuce heads and other RTE foods. CDI item relocated. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine that had black build up around the ice chute. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, bowls, ramekins, and carafes used for brunch that were soiled with food debris. CDI items started moving to 3 comp sink for cleaning. Repeat. Verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash sitting in metal bowl with not enough ice to maintain at 41F and below. CDI ice added and product cooled back down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed no dates on marinara, chicken broth, cole slaw, sliced tomatoes, sliced lettuce in prep units and walk in unit. Told facility to discard items from catering or ensure they are date marked if it will be used in the facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of bleach sanitizer and bottle of bleach cleaner that was not labeled. CDI labeled or discarded.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw whiting and raw tilapia that was thawing in sinks without running water. Water was at 66F and thawed fish at 66F. CDI Moved items in to walk in cooler to cool back down. Suggest facility thaw items in refrigeration or if they use water add ice to help maintain cooler water during warmer season.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee processing food with a watch on.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat strips for sanitizer at dish sink. Verification required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in units, racks in walk in units, walk in fans, shelving, reach in drawers, interior of handsink, gaskets and fryers in need of cleaning. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM in inspection after about an hour. CDI - A CFPM shall be in the facility during all hours of operation. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee not trained on foodborne illnesses. Per PIC, this employee recently returned and had not been trained. CDI - PIC trained food employee during inspection. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container of cleaning supplies stored in basin of handsink. Per PIC, this handsink is out of order. Later in inspection, wait staff member washed hands in same handsink. CDI - PIC reminded that handsink shall be used only for handwahing. REPEAT -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork sausages stored over RTE pizza pockets and other RTE foods in WI freezer. CDI - PIC rearranged storage order during inspection. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean with food debris and residue on the food contact surfaces. VR no later than 01/09/2025 to ensure food contact surfaces are clean to sight and touch. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed first aid kits, degreaser and other chemicals stored above food contact surfaces and foods. CDI - PIC moved to chem storage area in dry storage. -1-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing in standing water at 90F. CDI - PIC voluntarily discarded and PIC discussed proper thawing methods. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employee with no hair restraint. Wear hair restraint during food service. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on arm of food employee. Remove prior to food service. -.5- REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of to-go cups stored directly on floor. Keep at least 6 inches off floor. -0-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed Teflon fryiong pans with coating wearing away. Replace these when no longer smooth and easily cleanable. -0- 4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in cooler, out of service prep units at cook line and one door on walk in cooler needing to be adjusted to provide a tight closure. Observed over half of lights blown in hood system. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on gaskets, outside handles of cooking and cold holding equipment, buildup on shelving in walk in cooler, fan covers in walk in cooler, back sides of cooking equipment and on top ceiling in walk in cooler. REPEAT. -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink to the left of the cook line and at pre-rinse of dish machine. Observed left handsink in women's restroom and handsink in men’s restroom not working. Repair. REPEAT CDI. -1- 5-202.13 / 5-205.12 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed direct connection between drain of handsink and soda machine as well as a cross-connection at the can wash and 3-comp sink chemical dispensers. CDI - Hoses hung to restore air gap and PIC notified why it is important to have an air gap.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup in basin of women’s restroom Jackson basin and on men’s restroom urinals. Clean often enough to prevent buildup. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed grease buildup and debris on compactor pad at rear of facility. Clean. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floors, walls and ceilings. Clean often enough to prevent buildup. REPEAT -.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off the faucet to prevent contamination. (X2) CDI - Food employee washed hands properly after EHS intervened and educated employee.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed chemical scrubbers stored inside the hand sink. CDI - Removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold-like growth on cheese sauce and hot dogs inside the WIC. CDI - Voluntarily discarded. Observed white mold-like growth on blueberries stored in lowboy cooler. CDI - Voluntary discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean with food debris and residue on the food contact surfaces. CDI - Moved to 3 compartment sink to be properly washed rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark residue on the interior surface of the ice machine. Per the PIC Ice machine to be cleaned on Sunday

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed marinara based sauce, cooked shrimp and ground meat prepared on Tuesday with no date marking. CDI - PIC stated all items were prepared on Tuesday to specifically be used on Thursday for reservation. Allowed to place proper date marking on items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cheese sauce with no date. Observed hotdogs date marked (3/28) inside the WIC. CDI - Voluntary discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint. CDI - Hair restraint was placed on head.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dark multiple plastic containers and metal pans stacked wet upright. CDI - PIC removed to rewash.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the interior of both low boy RICs and prep unit in need of cleaning. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the hand sink near the Freezer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed condensation inside the cooler puddling in area of unfinished floor at the front of the WIC. Black tile on floor throughout the rest of the WIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is registering 0 ppm in sanitizing strength. VR- facility has up to 3 days to repair units. Until then, facility will use single-service items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior of ice machine (buildup present). PIC will have someone clean it soon. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Clean interior of prep cooler in kitchen area. Food employee stated that items stay in top interior of prep cooler overnight. Place items in walk-in cooler overnight and change containers. VR- facility has up to ten days to correct issue. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk-in cooler held above 41 F. PIC stated items were in cooler overnight. CDI- containers of boneless chicken breast, chicken wings, crab cake, and turkey wings denatured and discarded into trash can. REPEAT (full points). Facility will be placed on risk control plan. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of macaroni and cheese not dated, and one pan that was dated for 3-21-25 (ten days ago). Food employee stated that items have not been frozen in-between time. CDI- two pans were denatured and discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation dripping onto large box of raw shell eggs in walk-in cooler. CDI- container of raw shell eggs were discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing watches and bracelets. CDI- employee removed watches and bracelets. -zero-

4-501.11 Maintain equipment in good repair. Repair condensation drip in walk-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of fryers, hot-holding units, prep coolers, lowboy coolers, and shelving in kitchen area. Clean shelving in walk-in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and behind fryers in kitchen area. Clean splash from walls behind prep areas in kitchen area. REPEAT (half points due to severity).

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored above food prep station near hand sink. CDI- drink was removed and placed on bottom shelf. Z-euro-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw stored on ice in container that was held 41 F. PIC stated that coleslaw was on ice for 3 hours. CDI- coleslaw was stored in walk-in cooler to further chill. REPEAT (full points). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cooking pans with scraps and pitted areas stored at 3-comp sink. CDI- pans were discarded. -zero-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of prep coolers, fryers, shelving containers in kitchen area. Clean exterior of dish machine in dish room. REPEAT (full points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damaged areas of walls and floorboards in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (half points due to no points taken at last inspection).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup in top interior of ice machine near entrance of kitchen area. PIC will have some clean it soon. Recommendation is to use a mixture of chlorine and water registering 50 ppm to clean interior.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of macaroni and cheese that were held below 135 F. PIC stated pans have been in hot hold since 12 noon today. CDI- pans of macaroni and cheese were reheated to above 165 F. -zero- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw in walk-in cooler stored above 45 F. PIC started coleslaw was made last night. CDI- container of coleslaw was denatured and discarded into trash can. REPEAT (half points due to improvements). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of flour and seasonings that were not labeled. CDI- containers were labeled. REPEAT (half points due to the severity).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing beardnet. CDI- employee put on beard net. -zero-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of ovens, fryers, and shelving in kitchen area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean debris and splash from wall behind 3-comp sink. -zero-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not registering any sanitizer strength. Container of sanitizer appears to be empty. CDI- sanitizer was replaced and machine was primed. REPEAT (full points). For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container (40 lbs) of chicken that was prep yesterday stored in walk-in cooler above 41 F. CDI- chicken wings were denatured and discarded into trash can. Observe a container of coleslaw stored on ice near serving area that was above 41 F. CDI- coleslaw was placed in walk-in cooler and allowed to chill. Management discussed rearranging items in walk-in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of flour and seasoning that were not labeled. CDI- containers were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items stored on the floor in walk-in freezer. CDI- boxes were placed on the floor. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed frozen condensation on bags of food items in walk-in freezer. CDI-bags were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of cups that were stacked wet. CDI- cups were separated and allowed to air dry. REPEAT (half points due to severity).

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items stored on the floor in back storage room.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of fryers, steamer, refrigeration unit, and shelving in kitchen area. REPEAT (full points).

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drinks stored on food prep surface across from fryer in kitchen area. CDI- drinks were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not registering any sanitizer strength. Container of sanitizer appears to be empty. CDI- sanitizer was replaced and machine was primed. Dish machine now registered 50-100 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried shrimp stored near fryer that were held below 135 F. CDI- item were denatured and discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed foo employee preparing food without a hair restraint. CDI- employee put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of cups that were stacked wet. CDI- cups were separated and allowed to air dry.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of fryers ovens, microwaves, hot-holding units, refrigeration units, and shelving in kitchen area. REPEAT (full points).

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed one employee wash hands and use bare hands to cut off faucet. CDI- employee was instructed to use paper towels to cut off faucet. Employee re-washed hands properly. -zero- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of large ice machine in kitchen area. PIC will have someone clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler and walk-in cooler that were stored above 41 F. Items were stored in units overnight. CDI- items were denatured and discarded into trash. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single-service trays that were not inverted on serving counter. CDI- trays were inverted. -zero-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean dust from hood screens in hood system in kitchen area. Clean gaskets on cooler units in kitchen area. REPEAT (full points).

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over cole slaw in walk I cooler. CDI- Slaw placed on top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gizzards, chicken wings, fish and shrimp holding above 41F in the walk in cooler. CDI- Items were not in time/ temp parameters and were voluntarily discarded. Observed tomatoes, lettuce, provolone and shredded cheese in the prep top unit holding above 41F. CDI- Items were voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed gizzards and chicken in large bins, double panned with lids on prior to being cooled to 41F. EHS spoke with managers about proper cooling methods. Facility will ensure that food is cooled to 41F prior to being placed in bins and covered. Items will not be double panned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed walk in cooler doors and freezer in need of cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several slaw cups over stacked and not submerged in ice. CDI- Slaw cups portioned and ice placed on top. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of the ice machine in need of cleaning. Observed outside of walk in unit (doors in need of cleaning).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed kick plate under the tall reach in pulling away from the wall.